Kid Pleasing Cornbread
A moist, mildly sweet cornbread with a tender crumb, perfect for kids and family dinners, pairing well with savory dishes and offering comforting southern flavors.
Ingredients
Instructions
- Mix dry ingredients in a bowl.
- Add egg, milk, and margarine. Beat with an eggbeater until nearly smooth.
- Do not overbeat.
- Bake in an 8-inch square greased pan in a 425°F (220°C) oven for 20 to 25 minutes.
Tips & Substitutions
For a sweeter cornbread, adjust the sugar to 1/4 cup. If you prefer a denser texture, try substituting half of the all-purpose flour with whole wheat flour. You can also add a cup of corn kernels or shredded cheese for extra flavor. Be mindful not to overbeat the batter to keep the cornbread light and fluffy.
Serving Suggestions
This kid-pleasing cornbread pairs beautifully with chili or soup for a comforting meal. Serve it with butter or honey for added sweetness. For a fun twist, consider serving it alongside a salad or as a side to dishes like BBQ or fried chicken. It can also be enjoyed as a snack on its own.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or microwave individual slices for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Kid Pleasing Cornbread contains roughly 293 calories, with 4g protein, 50g carbohydrates, and 9g fat. It is a good source of vitamin C (15% of the Daily Value), calcium (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1354mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour. Just omit the baking soda and adjust the salt accordingly as self-rising flour already contains leavening agents. This will simplify the recipe while still yielding delicious cornbread.
Can I make this cornbread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that your cornmeal is also certified gluten-free. The texture may differ slightly, but it will still be a delightful treat for those avoiding gluten.
How can I make cornbread muffins instead?
To make cornbread muffins, simply pour the batter into a greased muffin tin instead of a pan. Bake at the same temperature for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. This makes for a convenient grab-and-go snack!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).